Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
With pasta, it is possible to prepare it with a few ingredients and some patience. In no time you will learn How to make homemade pasta recipe. The pasta is also easy to modify according to your tastes.
The trick for how to make homemade pasta recipe is to mix the dough so that it has a good consistency and cut it into a shape that is manageable.This article will give you instructions you can follow to prepare pasta, plus some variations you can try to make if you feel like something different.
How to make homemade pasta recipe:
- 400 g (14 oz) flour, sifted
- ½ teaspoon (2.5 ml) of salt
- 4 large eggs at room temperature
- 2 tablespoons (30 ml) water, if necessary
Variations of the base mass:
- ¾ cup (180 ml) frozen spinach leaves, but previously cooked
- 2 tablespoons (30 ml) tomato extract
- 1 beet or 2 tablespoons (30 ml) of cooked, grated beet
- 1 medium sweet potatoes or 2 tablespoons (30 ml) sweet potato
- 3 tablespoons (45 ml) of green herbs (oregano, parsley, cilantro)
Make the base dough:
Mix the flour and salt. Mix the sifted flour and salt until smooth. If you are mixing the dough by hand, mix everything directly on a floured top. Then, with the flour, make a “volcano”: Knead it and from there make a hole in the middle. Break the eggs inside the “volcano”. Add the eggs to the flour, breaking them into the hole in the middle of the flour heap. Mix it, until it is homogeneous. Slowly mix the flour and eggs with your fingers. Continue mixing in this way to form the dough. Knead all for at least 3 minutes. Knead by hand until the dough is not sticky. If the dough is sticky, add a little flour and knead it for a while. Let the dough rest for 1 hour. Wrap the dough in lukewarm paper and let it rest at room temperature for at least 1 hour.
Variations in the base mass:
Make the dough with a spinach. Before adding the egg, mix pureed spinach into the flour, to create the green dough. Make a spinach puree with ¾ cup (180 ml) of spinach leaves cooked in a food processor or blender. Squeeze spinach before and after to remove excess water. Mix the spinach puree with the flour before following the recipe of the base dough. Color the dough with tomatoes. The tomato extract can be mixed with the flour and the egg to make a mass of red colour. Add 2 tablespoons (30 ml) of tomato extract to the flour while adding the eggs. Decrease the number of eggs from 4 to 3. Keep up the same recipe.
Add beets to the base dough. Roasted beets can be mixed with flour and eggs, but you will need to puree or grate them first. Place the beets in the oven at 205 ºC (400 ºF) for 45-60 minutes, or until they are soft. Let them rest until they cool down. Grate the beets or mash them in a food processor. Add 2 tablespoons (30 ml) of beet to the flour next to the eggs. Decrease the number of eggs from 4 to 3. Continue to prepare pasta as usual.
Make sweet potato paste. You can add sweet potato to the dough next to the eggs, too. Click a medium sweet potato several times with a fork. Cook in the microwave at high temperature for 4-5 minutes, or until smooth. Make a sweet potato puree with a food processor or blender. Add 2 tablespoons (30 ml) of the puree to the flour when you add the eggs. Decrease the number of eggs from 4 to 3. Prepare the recipe as usual.
Make a paste with herbs. You can chop fresh herbs to add to the flour mixture with salt. Use green herbs, such as oregano, parsley or cilantro. You can use a single herb or mix them if you want. Use at least 3 tablespoons (45 ml). You can add more if you like. Mix the herbs with the flour before adding the eggs. Continue with the rest of the recipe as usual.
Stretch the dough:
Flour the table. Spray the worktop with enough flour to cover it slightly but evenly. Although the dough should not be very sticky at this time, as you work with it, the heat of your hands will cause the dough to start sticking more. Flushing the hob will make this less. Cut the dough into several pieces. Use a knife to cut the dough in 6 to 8 equal parts. Pass the dough through a pasta machine. The easiest way to flatten the dough is with a pasta machine. Flatten each piece of dough one at a time. Start by passing a portion of the dough through the machine, as wide as possible. Fold the dough in half before passing through the machine again.
Repeat once more as wide as possible. Pass the dough through the machine a few more times, closing the opening a little after each pass. Keep doing this until the pasta is as thin as you want. Repeat the same with each piece of dough. If not, flatten the dough with a rolling pin. Use a floured roll to stretch each serving of dough until it is as flat as possible. Make sure that the surface where you work and the roller are well floured. Stretch the dough until it is as thin as possible. If it does not have the thickness of a paper yet, continue to stretch until the dough becomes even thinner.
Shape the pasta:
This is the most important part in how to make homemade pasta recipe. Cut the pasta into strips. The simplest way to cut pasta is in strips. You can use the machine to make pasta if you have the necessary accessory, but if not, you can cut the pasta easily using a kitchen knife or a pizza cutter. You can make lasagna noodles by cutting the pasta into 3 “(7.6 cm) strips. The noodles for capellini or fettuccine are 2.5 cm (1 “) in maximum width, or thinner. Spaghetti noodles are the thinnest and cannot be wider than 6.35 mm (¼ “). Make pasta garganelli. Garganelli pasta is shaped like small tubes. Cut the dough into 5-7.6 cm (2 “-3”) squares using a pizza knife or cutter. Wrap each square around a wooden skewer or Chinese chopsticks. Press the corners together to form the tube. Make pasta farfalle. Farfalle pasta is better known as a “tie”. Cut rectangles that are about 3 “long and 5 cm (2”) wide. Use a knife or a pizza cutter. Pinch the rectangles in the middle to bring them together.
Cook the pasta:
Boil water in a large saucepan. Fill a pan with cold water and boil over medium-high heat. Put salt in the water to prevent the noodles from sticking while they are cooking. Cook the pasta for 2 to 3 minutes. Put the noodles in the water and cook, stirring occasionally. Check if they are ready after 3 minutes; otherwise, continue cooking until they are ready. The pasta will be ready when it feels soft but not sticky. Pour the contents of the pan into a sieve. Serve cooked pasta with butter or sauce to taste.